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Tuna and White Bean Salad

Description: Tuna and white beans are a natural salad combination. This easy dinner salad is made special with the addition of storebought roasted red pepper and artichoke tapenade. Be sure to use tuna packed in olive oil.

Makes: 4 to 6 servings

Ingredients:

2 cans (5 ounces each) tuna packed in olive oil

1 can (15 ounces) white kidney (cannellini) beans

1 cup roasted red pepper and artichoke tapenade or to taste

Chopped fresh herbs, such as parsley or chives (optional)

Chopped green onions (green part only) (optional)

Salad greens or hot cooked pasta

Preparation:

Start to finish: 10 minutes (more if serving with pasta)

Empty tuna into a colander; drain and discard oil. Transfer tuna to a bowl. Flake tuna with a fork.

Pour beans into colander. Rinse and drain well. Add to tuna. Add tapenade along with herbs and green onions, if using. Mix gently but well.

Serve immediately or cover and refrigerate for a few hours. (After a day in the fridge, the garlic in the tapenade overwhelmed the other ingredients.) Let come to room temperature before serving. If desired, serve over salad greens or mix with hot cooked pasta, then serve warm or at room temperature.

Note: This recipe can be halved. Refrigerate the leftover beans for another use.